Kamonwan Rojsuntornkitti

Effects of extracting conditions on phenolic compounds and antioxidant activity from different grape processing byproducts.

Khamrop Samavardhana, P. Supawititpattana, Nitipong Jittrepotch et al. · International Food Research Journal · 2015 · 22 citations

Food Chemistry, Phenolic Compounds, Food Bioactive Compound +5

Physico-chemical and sensory properties of Plaa-som, a Thai fermented fish product prepared by using low sodium chloride substitutes.

Nitipong Jittrepotch, Kamonwan Rojsuntornkitti, Teeraporn Kongbangkerd · International Food Research Journal · 2015 · 19 citations

Food Chemistry, Aquaculture, Fish Product +3

Some Phytochemicals and Anti-inflammation Effect of Juice from <i>Tiliacora triandra</i> Leaves

Monthana Weerawatanakorn, Kamonwan Rojsuntornkitti, Min‐Hsiung Pan et al. · Journal of Food and Nutrition Research · 2018 · 18 citations · Full text

Inflammation, Food Chemistry, Polyphenolics +13

Factors and advances on fermentation of Monascus sp. for pigments and monacolin K production: a review.

Kitisart Kraboun, Teeraporn Kongbangkerd, Kamonwan Rojsuntornkitti et al. · International Food Research Journal · 2019 · 17 citations

Biosynthesis, Biomanufacturing, Food Fermentation +9

EFFECTS OF SOLVENT TYPES AND CITRIC ACID CONCENTRATIONS ON THE EXTRACTION OF ANTIOXIDANTS FROM THE BLACK RICE BRAN OF ORYZA SATIVA L. CV. HOM NIN

Anek Halee, Piyawan Supavititpatana, Khanitta Ruttarattanamongkol et al. · Journal of Microbiology Biotechnology and Food Sciences · 2018 · 16 citations · Full text

Food Chemistry, Agricultural Chemistry, Polyphenolics +12